RUMCHATA CHEESECAKE
I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. -Christine Talley, Hillsboro, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.
Nutrition Facts : Calories 657 calories, Fat 47g fat (28g saturated fat), Cholesterol 166mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Milterrica Williams
[email protected]This was the worst cheesecake I've ever had.
Gadra Vanessa
[email protected]This cheesecake was a waste of time and ingredients.
Latarsha Thompson
[email protected]I would not recommend this recipe to anyone.
Aleana Nicholson
[email protected]This cheesecake was a huge disappointment. The crust was soggy and the filling was grainy.
Gonza Ssemma
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I had hoped.
siam anika
[email protected]This cheesecake was a bit dense, but the flavor was good.
Sardar Sheraz
[email protected]The crust was a little too crumbly, but the filling was delicious.
Jerome Bahago
[email protected]This cheesecake was a little too sweet for my taste, but it was still good. I think I would use less sugar next time.
Sad Sasd
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had. I'm so glad I found this recipe.
Ashurah Khan
[email protected]This was the best cheesecake I've ever had! The rumchata flavor was amazing, and the texture was so creamy. I will definitely be making this again and again.
Elle Moore
[email protected]This cheesecake was easy to make and turned out great! I used a pre-made graham cracker crust, which made it even easier. The rumchata flavor was subtle but delicious.
Jubayer Antor
[email protected]I'm not a huge cheesecake fan, but this one was amazing! The rumchata flavor was perfect, and the crust was so graham crackery. I would definitely recommend this recipe.
Daniel Ayomikun
[email protected]This cheesecake was a hit at my dinner party! The rumchata flavor was subtle but noticeable, and the texture was creamy and smooth. I will definitely be making this again.